This recipe is adapted from Maida Heatter's Cookies. To make the cookies even more reminiscent of Cape Cod, I swapped the traditional raisins for cranberries. The tart berries provide a nice contrast, especially with the walnuts I added for crunch.
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1/2 cup molasses
- 2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon mace
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup walnuts, roughly chopped
Preheat oven to 350 degrees. Butter a 9 by 13 by 2 inch pan.
In a large bowl, beat together butter and sugar with an electric mixer until fluffy and smooth, about four minutes.
Beat in eggs. Add molasses and beat until incorporated.
In a small bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, cinnamon, cloves, mace, and allspice.
Add flour mixture to the wet ingredients, beating just until mixture is evenly incorporated and batter is smooth. Mix in cranberries and walnuts.
Pour batter into prepared pan. Bake until brown and a cake tester comes out clean, about 30 minutes.